RU2166884C1 - Method of preparing base from citrus fruits for thickened drinks - Google Patents

Abstract

FIELD: food-concentrates industry. SUBSTANCE: method may be used for production of drinks concentrates. The method involves extraction of bitter substances from flavedo of citrus fruits, their treatment by lipid-containing extract of biomass of microorganisms Mortierella alpina and ageing. Then mass is crushed and concentrated with preparation of final product. EFFECT: increased stability of base to microbial spoilage. 2 ex

Description

 The invention relates to food-concentrate industry and can be used in the production of beverage concentrates.

 A known method of producing a base of citrus fruits for cloudy drinks, which involves extracting bitter substances from flavado citrus fruits with non-polar liquefied gas, crushing the fruits to produce juice with pulp and concentrating it (RU, 2061030, C1, 05.27.96).

 The disadvantage of this method is to obtain a basis prone to microbial spoilage.

 The technical result of the invention is to increase the resistance of the base to microbial spoilage.

This result is achieved in that in a method for producing a base from citrus fruits for opaque drinks, which involves extracting bitter substances from flavado citrus fruits with non-polar liquefied gas, crushing the fruits to produce juice with pulp and concentrating it, according to the invention, the fruits are treated with a lipid-containing extract of the biomass of microorganisms Mortierella alpina, known from the patent EP 0223960 of 03.06.1987 A22, ⁴ in an amount of 0.5-10 mg / m based on the total content of arachidonic and eykozapentaen howl acids and incubated 3-8 hours.

 This allows you to increase the resistance of the base to microbial spoilage.

 The method is implemented as follows.

 Citrus fruits are extracted with a non-polar liquefied gas, such as nitrogen or carbon dioxide, removing bitter substances from flavedo. The biomass of the microorganisms Mortierella alpina is extracted with a non-polar extractant, for example, hexane or liquid nitrous oxide, the miscella is separated and the extractant is distilled from it to obtain a lipid-containing extract, which mainly consists of polyunsaturated higher fatty acids, most of which are arachidonic acid and arachidonic acid. The extract obtained is treated in the amount indicated above with the extracted citrus fruits and kept for 3-8 hours. This, as is known, leads to the stimulation of nonspecific immune responses of plants and the synthesis of phytoalexins. After exposure, the fruits are crushed and the crushed mass is concentrated to obtain the target product. Thus obtained base contains phytoalexins, which, depending on the amount, slow down or completely eliminate its microbial spoilage, as well as polyunsaturated higher fatty acids, which increase its resistance to delamination. The amount of phytoalexins depends on the type and physiological state of the fruit.

 Example 1

 Freshly picked tangerines are extracted with liquid carbon dioxide, separating the bitter substances, treated with the said extract in an amount of 0.5 mg / t in terms of the total content of arachidonic and eicosapentaenoic acids and incubated for 3 hours. After exposure, the fruits are crushed, the crushed mass is concentrated and canned according to generally accepted technology to obtain the finished product. In a similar way, a base is prepared from the same fruits, but not treated with a biomass extract. The shelf life of the finished product under unregulated conditions until the appearance of signs of microbial spoilage for the experimental batch was 16 months, for the control 12 months.

 Example 2

After a month of storage, the oranges are extracted with liquid nitrogen, separating the bitter substances, treated with the same extract in an amount of 10 ⁴ mg / t in terms of the total content of arachidonic and eicosapentaenoic acids and incubated for 5 hours. After exposure, the fruits are crushed, the crushed mass is concentrated and canned according to generally accepted technology to obtain the finished product. In a similar way, a base is prepared from the same fruits, but not treated with a biomass extract. The shelf life of the finished product in unregulated conditions until the appearance of signs of microbial spoilage for the experimental batch was 14 months, for the control 12 months.

 Thus, the proposed method improves the stability of the basis for opaque drinks to microbial spoilage and delamination.

Claims (1)

A method of producing a base of citrus fruits for cloudy drinks, which involves extracting bitter substances from flavado citrus fruits with non-polar liquefied gas, crushing the fruits to produce juice with pulp and concentrating it, characterized in that the fruits are treated with a lipid-containing biomass extract of the microorganisms Mortierella before crushing , 5 - 1 • 10 ⁴ mg / t in terms of the total content of arachidonic and eicosapentaenoic acids and can withstand 3 - 8 hours.